Crunchy Detox Salad

 Crunchy Detox Salad Recipe

Here's a refreshing and nutritious recipe for a Crunchy Detox Salad-packed with raw veggies, fiber, and antioxidants to help reset your system and leave you feeling energized and light!

Ingredients:

For the Salad:

2 cups Red cabbage, finely shredded

2 cups Green cabbage, finely shredded

1 cup Carrots, grated or julienned

1 cup Broccoli florets, finely chopped

1 cup Cauliflower florets, finely chopped

1 Red bell pepper, thinly sliced

1/2 cup Fresh parsley or cilantro, chopped

1/4 cup Green onions or scallions, thinly sliced

1/2 cup Almonds or sunflower seeds, toasted (for crunch)

Optional Add-ins:

1 Apple, chopped (for sweetness)

1/4 cup dried cranberries or raisins

1 tablespoon Chia seeds or flaxseeds

For the Dressing:

1/4 cup Olive oil

2 tablespoons Lemon juice (or apple cider vinegar)

1 tablespoon Maple syrup or honey

1 teaspoon Dijon mustard

1 Garlic clove, minced

Salt and black pepper to taste

Instructions:

Prepare the Veggies:

Wash and finely chop or shred all vegetables.

Place them in a large mixing bowl.

Make the Dressing:

In a small bowl, whisk together olive oil, lemon juice, maple syrup/honey, mustard, garlic, salt, and pepper until smooth.

Toss the Salad:

Pour the dressing over the vegetables.

Toss well until everything is evenly coated.

Add the Crunch:

Mix in the toasted almonds or sunflower seeds just before serving to keep them crunchy.

Chill (Optional):

Let the salad rest in the fridge for 15–30 minutes to allow flavors to meld.

Tips:

This salad keeps well for 2–3 days in the fridge-perfect for meal prep.

For extra protein, top with grilled tofu, chickpeas, or shredded chicken.

Use a food processor for quick chopping if making a big batch.